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Tuesday, September 22, 2015

Cowboy Tomato Jam

Special treat this week, Cyndy is back! Thank you so much for sharing your recipes with us.

I can't think of a better way to use fresh tomatoes (except fresh salsa) than using them in this recipe. Tomato relish with a nice kick. I made this one a while back when I had so many tomatoes I had to find another way to use them. Carol sent me the link and boy am I glad she did. The recipe is from Cathy Shambley @ Showfood Chef. She adapted the recipe from the Minimalist. We used it as a spread and on cream cheese. I took some to work and the girls used it as a dip for corn chips. It's so good and you can make it hotter by changing out the chiles. Enjoy!!!!Cowboy Tomato JamShowFood Chef1 lb. Garden fresh tomatoes (peeled, cored and chopped)12 oz. sugar1 lime -use both juice and zest1 Tbls. fresh grated ginger 1 whole finely chopped Jalapeno-use 2 if you want it hot1 tsp each: cumin, black pepper and cinnamon1 tsp. saltStart by sterilizing your jars, I used pint jars and got 2 jars. Let jars dry and ladle hot water in a small bowl over the bands and lids. Put a lid on the canner to keep the water hot (on med/low).In a large deep saucepan add all ingredients together into pan on med heat until sugar completely dissolves, stirring almost constantly. Continue to stir and bring to a boil until the temperature reaches 220°F. It's ready when it coats the back of a wooden spoon and leaves a trace when you drag your finger through it. Ladle hot jam into sterilized jars leaving 1/2" headspace. and seal with lids. Tighten bands finger tight. Place the jars into the water bath and process for 10 minutes. Be careful when removing the jars, they get super hot. Place on the counter on a dishtowel or cutting board and let sit until cool. You should hear the popping sounds of the lids when they seal. after they cool, test the lid by pressing down gently if it gives, then it's not sealed properly. Store in the refrigerator and use withing a week. Store the sealed jars in a cool dry place. You don't have to can it, but it's always nice to have canned goods in your pantry to use later!Featured 9/30/15 on Miz Helen's Cottage

70 comments:

I remember making this one. I don't remember what we ate it on though-go figure. I wanna say it was some kind of sandwich. Yours looks good. As you know, I'm not much of a jelly/jam/relish/preserves maker but every so often I don't mind making a small batch as long as there's not a lot of sugar in it.

Thanks Carol, This was a great recipe and I bet it was fabulous on a sandwich. Thanks for sending me the link. Small batches are always the best and i'm going to have to try and scale down because i'm cooking and baking for 2! but then, I do have friends I can send my stuff to :)

YUM YUM YUM.......this looks and sounds so good. I wish I was as talented as you, and could do this recipe. My days of standing in the kitchen cooking are over. I just like to read what you all do and am in AWE !!! If this is as good as your other jelly, I bet it is a big winner. So glad you are a guest this week Cyndy.....Looking forward to the next one.

You know Cyndy, what scares me is the cooking in the jars. I have a hard time lifting because of my shoulder, and my counter tops are so high that I have to stand on a step stool when I mix something. LOL, I know I sound like a midget. I just know I would LOVE this. BTW, just finished the last of the other jar.....I almost cried :-).

This looks so good. I am with Myra. I don't stand at the Stove anymore either. I remember making homemade Jams using green tomatoes. I will give this one to my Sister In Law. She likes making these things and she always makes sure I get some of her goodies. She loves canning..

YUM this sounds delicious!! What a terrific & easy jam. Thank you for sharing with us at #TryaBiteTuesday!! I've pinned & shared. I make a lot of jam and can't wait to try this!! Thank you again and hope to see you back next week!

I just literally came out of the kitchen, I've been canning again. This is a very nice way to use up some of the tomatoes and the fact that you can it, you always have some for later. Have a wonderful Weekend Rebecca :)

I am always looking for new ideas for our garden tomatoes. Thanks for linking up with "Try a New Recipe Tuesday." I hope you can join us again this week. http://our4kiddos.blogspot.com/2015/09/try-new-recipe-tuesday-929.html

I've never tried using stevia, i'm not sure it would lose it's sweetness when heated. If you try it, let me know. I just picked up something called Sugar Leaf from Sprout's Market. it's a mix of Sweet leaf Stevia and Cane Sugar. Supposedly you can bake with it.